Anzac Slice

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves around 10 people (depending on size of each slice)

1 cup of plain flour
2/3 cup of raw sugar
1 cup of rolled oats
1 cup of desiccated coconut

125g butter
1/4 cup of golden syrup
1/2 teaspoon of sodium bicarbonate
2 teaspoons of boiling water (right at the time boil it)

Heat oven to around 160 degrees Celsius with fan force on.

Line two baking trays with baking paper.

In a large bowl place the flour, sugar, oats and coconut.  Make a small well in the centre. Set aside.

In a saucepan melt the butter with the golden syrup. Turn heat down low.  In a glass measuring cup place the bicarbonate of soda, add the boiling water quickly and stir and then quickly add to the butter and syrup on the stove heat.  Mix quickly increasing heat to get a foamy mixture then turn heat off and add to the dry ingredients and stir with a spoon until mixture is all mixed.

Pour mixture into a medium baker for the oven.  Bake for around 20 minutes and check regularly to see if it needs a little longer as heat varies in ovens.

The slice needs to be cooled down and cut when it begins to go cold.

Hint: 1 minute oats are quite suitable for this recipe as an alternative to packet oats.

Anzac Cookies

Serves: 4-8
Makes approx 24 cookies

1 cup plain flour
2/3 cup of raw caster sugar
1 cup desiccated coconut
1/4 cup golden syrup
1 cup rolled oats
125g melted butter
1/2 teaspoon of bicarb

Prepare a tray with baking paper.  Preheat oven to 180 degrees celcius approx.

Sift flour and sugar into a large mixing bowl.  Add rolled oats and the coconut.

In a saucepan place the butter and the golden syrup and heat slowly.  When melted completely add bicarb soda.  Add this frothy mix to the dry mix in the mixing bowl. Mix in and form nice round drops and place each drop onto the baking paper spacing them approx 10 cm each. 

Cook for around 20 minutes on 160 and check they are brown otherwise cook a little longer until desired colour. Once cooked turn oven off and let them cool or place on wire rack to cool.  Can be kept for around 6 days in an airtight container.